Categories: Appetizers, Cheese/eggs, Main dish, Entertain 
      Yield: 1 batch 
  
      1 lb Ricotta Cheese (skim milk is 
           -good) 
      4 oz Mozzarella, grated 
      4 oz Romano, grated 
  1 1/2 c  Parmesan, grated 
      3    Eggs, whole or whites only 
      2 lb Pasta, homemade & fresh is 
           -best. In STRIPS!!!!!!! 
      1 qt Chicken broth, VERY strong! 
           Salt & Pepper to taste. 
           Parmesan Cheese for topping 
           Tomatoe sauce, spaghetti 
           -sauce in a pinch. Should be 
           -smooth. 
           Yards of string 
           Yards of CHEESECLOTH !!!! 
  
  Make the cheese filling. Simply mix all the cheeses and then add the 
  BEATEN eggs or egg whites. Make sure the harder cheeses are grated. 
  They mix better that way. This is a relatively bland mixture as is 
  but don't worry. 
  Make the pasta. Use your favorite recipe. Green pasta is really neat 
  for the effect. God knows the taste is great too. Cut the pasta into 
  ABOUT 6" wide stips. The length is according to what it's for. If 
  your serving this for dinner make the strips about 18" long. For 
  appetizers or side dishes then only make them 6" to 10" long. 
  Now simply lay out a piece of pasta. Smear filling on it. Like 
  frosting a cake. EXCEPT leave about «" free of filliing on the EDGES. 
  The begining END can be covered. The last few inches of the strip 
  should be left bare too. Now simply roll it up! Try to keep it as 
  stright as possible, but don't stroke out if it's a little off. Keep 
  repeating until you have one or two rolls per person. Set aside until 
  all of them are made. Cut a piece of cheesecloth long enough to fully 
  wrap around a roll with several inches of overlap. Repeat until you 
  have all the cloth pieces cut. Simply wrap each pasta roll in one 
  piece of cheesecloth. Tie the cloth closed. MAKE SURE IT'S LOOSE. The 
  pasta will swell quite a bit. 
  Make your sauce and heat. Smooth sauce I think works for a nicer 
  visual effect. Keep it hot, but on the side. 
  Now POACH the pasta rolls in your chicken broth. Until they're done, 
  about 15 minutes should take care of it. But make sure it's really 
  only a simmer. If the broth is boiling it can cause the cheese to 
  push out of the pasta and/or the pasta to simply break-up (it's not 
  pretty!) 
  Here's the fun part. Take the pasta rolls out of the broth. Cut the 
  string and unwrap each one. Slice them like sausages, into rounds, 
  except about 2" thick. Place several slices onto each plate, cut side 
  up, according to appetite. 
  Pour sauce onto plate. Swirl on plate. I do not like covering the 
  swirling of the green pasta and the white of the cheese with the 
  sauce. I think it shows up better with the sauce as a background 
  color. Also having to "dip" the pices of the roll in the sauce makes 
  for a nice taste. 
  Sprinkle a little parmesan cheese and/or chopped parsley. This is a 
  really good recipe. You might try using the filling from Tony's 
  Manicotti with four cheeses in place of my bland one.